Superfood watercress goes beyond tea parties

Botanically related to mustard and radish, watercress is a fast-growing, aquatic or semi-aquatic perennial herb known for its zesty flavor.

The plant boasts hollow stems and rounded, pinnately compound leaves and is entirely edible. It is related to garden cress, which has a more hot-sweet peppery bite like horseradish.

Watercress is an integral ingredient in the dainty cucumber sandwiches served at fancy, old-fashioned tea parties, but its uses don’t stop at finger sandwiches. Though it’s primarily used as a lettuce green, watercress can also be used in soups and sauces and to lend a pleasant, peppery flavor to roasted meats and poultry.

Hailed as a “superfood,” watercress is high in phytochemicals and antioxidants, contains significant amounts of folic acid, calcium, iron and iodine, and is an excellent source of vitamins A, C and K.

It may also have cancer-suppressing properties, according to a 2010 University of Southampton study, which found that eating watercress could inhibit the growth of breast cancer. More research into watercress’ cancer-suppressing properties is needed, but those who are simply looking to increase their consumption of healthy vitamins and minerals can confidently add this herb to their diets.

When choosing watercress, look for bunches with vibrant green leaves and avoid those that appear discolored or wilted. Watercress can be stored in a plastic bag in the refrigerator for up to two weeks. If sold with the roots attached, wrap the roots in a wet cloth or paper towel before storage.

Watercress can be found with the fresh herbs in the produce section of well-stocked supermarkets or at specialty markets, such as Specialty Produce, 1929 Hancock St., Suite 150.